I can’t get enough of these soft, chewy molasses cookies piled with rich molasses frosting. One bite and it’s obvious why they disappear so fast.
I’m obsessed with these Soft Molasses Cookies with Molasses Frosting because they hit that deep, rich, chewy cookie craving hard. The molasses gives every bite that bold, slightly smoky sweetness I can’t get enough of, and the brown sugar keeps the centers soft in the best way.
Then there’s the frosting. Thick, sweet, and full of that same dark molasses flavor, because apparently I like my cookies extra.
And honestly, I do. These are the cookies I reach for when plain just won’t cut it.
Big flavor. Soft bite.
Sticky fingers. Totally worth it every single time.
Ingredients
- Flour gives the cookies their soft, chewy body without feeling cakey.
- Baking soda helps them puff, then settle into those crackly tops.
- Ginger brings the warm little kick you expect from molasses cookies.
- Cinnamon keeps things cozy, sweet, and familiar.
- Cloves are tiny but bold, so the spice doesn’t taste flat.
- Butter makes the cookies rich, tender, and honestly hard to stop eating.
- Brown sugar adds moisture and that deep caramel-ish sweetness.
- Molasses brings the dark, sticky flavor that makes these feel old-school.
- Vanilla smooths out the spices and makes everything taste rounder.
- Powdered sugar turns the frosting creamy, sweet, and easy to spread.
- Plus, milk or cream loosens the frosting so it’s not stiff.
- Basically, salt keeps the sweetness in check and makes every bite better.
Ingredient Quantities
- For the cookies:
- 2 1/4 cups (280 g) all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- 1 large egg, room temperature
- 1/4 cup (60 ml) molasses
- 1 teaspoon vanilla extract
- Optional for rolling or garnish: granulated sugar
- For the molasses frosting:
- 1/4 cup (56 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2 tablespoons molasses
- 2 to 3 tablespoons milk or heavy cream, as needed for spreadable consistency
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
How to Make this
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/2 teaspoon fine salt in a bowl; set aside.
3. In a large bowl, cream 3/4 cup (170 g) softened unsalted butter and 1 cup (200 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.
4. Beat in 1 large room temperature egg until combined, then add 1/4 cup (60 ml) molasses and 1 teaspoon vanilla extract and mix until smooth.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix. If the dough seems very soft refrigerate 20 to 30 minutes to firm slightly for easier scooping.
6. Scoop dough into about
1.5 tablespoon sized portions (or a small cookie scoop), roll optionally in granulated sugar, and place 2 inches apart on prepared baking sheets.
7. Bake for 8 to 10 minutes until edges are set but centers remain soft. Do not overbake if you want them super soft.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. For the molasses frosting, beat 1/4 cup (56 g) softened unsalted butter until creamy, then gradually add 2 cups (240 g) sifted powdered sugar. Add 2 tablespoons molasses, 1/2 teaspoon vanilla extract and a pinch of fine salt.
10. Add 2 to 3 tablespoons milk or heavy cream, one tablespoon at a time, until you reach a spreadable consistency; spread onto cooled cookies and let set before serving.
Equipment Needed
1. Oven
2. Baking sheets lined with parchment paper or silicone mats
3. Large mixing bowls
4. Measuring cups and spoons
5. Whisk
6. Electric mixer or sturdy wooden spoon
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Rubber spatula
9. Wire cooling rack
10. Offset or flat spatula for transferring cookies and spreading frosting
FAQ
Soft Molasses Cookies With Molasses Frosting Recipe Substitutions and Variations
- All purpose flour: substitute with a 1 to 1 gluten free flour blend that contains xanthan gum for structure or use whole wheat pastry flour for a slightly nuttier, denser cookie (expect firmer texture).
- Unsalted butter: replace with solid coconut oil, measured 1 to 1, for similar spread and a mild coconut note, or use plant based stick margarine 1 to 1 for a vegan option.
- Large egg: use a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let rest 5 minutes, or 1/4 cup unsweetened applesauce for a softer, slightly cake like crumb.
- Molasses: swap with dark treacle or use robust maple syrup at a 1 to 1 ratio if you prefer a milder, less bitter flavor; if using maple syrup reduce other liquid slightly.
Pro Tips
1. Chill the dough briefly if it feels sticky; slightly firm dough scoops more cleanly and spreads less in the oven, giving you thicker, chewier cookies.
2. Use room temperature egg and butter for a silkier dough, but if your kitchen is warm, work quickly and refrigerate the scooped balls for 10 to 15 minutes before baking to preserve texture.
3. For extra depth of flavor, toast the ground spices in a dry skillet over medium heat for 1 minute until fragrant, then cool before mixing into the flour. It makes the ginger and cinnamon pop without changing the recipe.
4. When frosting, cool the cookies completely so the frosting stays glossy and does not melt. If you want a shinier finish, warm the molasses frosting for a few seconds in the microwave, stir until smooth, then spread thinly so it sets with a slight shine.
Soft Molasses Cookies With Molasses Frosting Recipe
I can’t get enough of these soft, chewy molasses cookies piled with rich molasses frosting. One bite and it’s obvious why they disappear so fast.
24
servings
205
kcal
Equipment: 1. Oven
2. Baking sheets lined with parchment paper or silicone mats
3. Large mixing bowls
4. Measuring cups and spoons
5. Whisk
6. Electric mixer or sturdy wooden spoon
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Rubber spatula
9. Wire cooling rack
10. Offset or flat spatula for transferring cookies and spreading frosting
Ingredients
-
For the cookies:
-
2 1/4 cups (280 g) all purpose flour
-
2 teaspoons baking soda
-
1 1/2 teaspoons ground ginger
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground cloves
-
1/2 teaspoon fine salt
-
3/4 cup (170 g) unsalted butter, softened
-
1 cup (200 g) packed light brown sugar
-
1 large egg, room temperature
-
1/4 cup (60 ml) molasses
-
1 teaspoon vanilla extract
-
Optional for rolling or garnish: granulated sugar
-
For the molasses frosting:
-
1/4 cup (56 g) unsalted butter, softened
-
2 cups (240 g) powdered sugar, sifted
-
2 tablespoons molasses
-
2 to 3 tablespoons milk or heavy cream, as needed for spreadable consistency
-
1/2 teaspoon vanilla extract
-
Pinch of fine salt
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/2 teaspoon fine salt in a bowl; set aside.
- In a large bowl, cream 3/4 cup (170 g) softened unsalted butter and 1 cup (200 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in 1 large room temperature egg until combined, then add 1/4 cup (60 ml) molasses and 1 teaspoon vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix. If the dough seems very soft refrigerate 20 to 30 minutes to firm slightly for easier scooping.
- Scoop dough into about
- 5 tablespoon sized portions (or a small cookie scoop), roll optionally in granulated sugar, and place 2 inches apart on prepared baking sheets.
- Bake for 8 to 10 minutes until edges are set but centers remain soft. Do not overbake if you want them super soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the molasses frosting, beat 1/4 cup (56 g) softened unsalted butter until creamy, then gradually add 2 cups (240 g) sifted powdered sugar. Add 2 tablespoons molasses, 1/2 teaspoon vanilla extract and a pinch of fine salt.
- Add 2 to 3 tablespoons milk or heavy cream, one tablespoon at a time, until you reach a spreadable consistency; spread onto cooled cookies and let set before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 49g
- Total number of serves: 24
- Calories: 205kcal
- Fat: 8.4g
- Saturated Fat: 5.2g
- Trans Fat: 0.1g
- Polyunsaturated: 0.33g
- Monounsaturated: 2.1g
- Cholesterol: 29mg
- Sodium: 152mg
- Potassium: 44mg
- Carbohydrates: 23g
- Fiber: 0.4g
- Sugar: 22.5g
- Protein: 1.5g
- Vitamin A: 70IU
- Vitamin C: 0.2mg
- Calcium: 10mg
- Iron: 0.4mg
